Air Fryer Pork Chops + Creamy Garlic Gouda Pasta

For the Air Fryer Pork Chops: Combine the Chicka Like a Bam Bam breadcrumbs and lemon pepper breadcrumbs. In a separate shallow dish, whisk together egg and milk. Dip the pork chops into the egg-and-milk mixture, then coat thoroughly in the breadcrumb mixture. Place the coated pork chops in the air fryer basket in a single layer. Air fry at 350°F (175°C) for 20 minutes, flipping halfway through, until the internal temperature of the pork chops reaches 145°F (63°C). Rest for 3 minutes before serving.

For the Creamy Garlic Gouda Orecchiette: 1. Melt the salted butter in a large, deep pan over medium heat. Add the frozen chopped garlic and cook for about 1 minute until fragrant. Stir in the garlic powder, onion powder, salt, and pepper. 2. Add the dry orecchiette pasta to the pan and toss to coat it evenly in the garlic butter mixture. 3. Pour in the water, milk, and chicken bouillon. Bring the mixture to a gentle simmer. Cover the pan and cook until the pasta is tender, stirring frequently and scraping the bottom of the pan to prevent sticking. Add a splash of water if needed if the sauce becomes too thick or the pasta isn't cooked through. 4. Turn off the heat and stir in the grated Parmesan and shredded Gouda until both cheeses are completely melted and the sauce is creamy. Sprinkle with fresh parsley for finishing. Serve the creamy garlic gouda orecchiette alongside the air-fried pork chops.